Perhaps more than any country, we Brits love our cup of tea. Our day revolves around the morning cuppa, tea breaks, the decadent pleasure of Afternoon Tea, and there's always teatime to look forward to. We hold tea parties, adore tea shops and tea is our first port of call in times of crisis, not forgetting the pleasure of putting the kettle on when friends drop by. We even profess to predicting the future from the soggy, used leaves. Just how, and why, did tea sneak completely into the British psyche? Where does it come from and why after centuries, is our love of it still so strong today? The Great Book of Tea traces the history of tea since its introduction into the UK and also looks at the journey of tea from plant to pot. Elaine Lemm uncovers the origins of the thoroughly British institution of Afternoon Tea (currently undergoing something of a revival) and our nation's long-standing love affair with tea. The book also includes many great recipes - both those using tea and delicious recipes for the perfect Afternoon Tea.

Great Book of Tea

Politics & Social Sciences

Elaine Lemm

Social Sciences

Great Northern Books

<p>Yorkshire's national dish has become loved all over the world. This book reveals the history of how it became such an iconic cullinary delight, and gives clear instruction on perfecting the art of making it. To countless Yorkshire men and women, nothing is more symbolic of God's Own County than Yorkshire Pudding. Yet just how the dish achieved this position of supremacy is shrouded in mystery. So too is the reason why it also has amazing fame not just in other parts of Britain but worldwide - and especially in the USA. This book delves deeply into this local, national and international fascination in a unique Yorkshire creation. It provides the answers to many age-old questions and quarrels. Here is the rebuttal of unjust allegations that pure meanness caused Yorkshire Pudding to be served in tiny portions as a starter. Here too is confirmed the sad fact that Lancashire people used to eat Yorkshire Pudding as a dessert! The book includes detailed recipes for making Yorkshire Pudding and its variants such as Toad in the Hole. Explanations as to what might have gone wrong when the dish turns out flat and soggy could help to avoid marital breakdown. Finally, personal experiences of Yorkshire Pudding are recounted by folk ranging worldwide from a Navajo Indian, celebrity chefs, through to Yorkshire personalities such as Ian McMillan and Dame Margaret Drabble. This is a book that is quite simply mouth-watering!</p>

The Great Book of Yorkshire Pudding

Cookbooks, Food & Wine

Regional & International

Great Northern

This is the follow up to Elaine Lemm's best selling 2010 publication "The Great Book of Yorkshire Pudding". History: Follow this seemingly unassuming vegetable (yes it is veg, not a fruit) from the earliest times as a medicine in China and Russia to its arrival on these shores in the 14th century with promises of purifying blood and making young wenches look fair. You can watch how rhubarb moved from the apothecary's hand to the cook's table centuries later and slowly became one of the most useful and versatile ingredients in the kitchen and popular plants in the garden. You can read why it fell out of favour in the latter half of the 20th century to rise again as an A-list celebrity of super foods in the 21st. Rhubarb in the Kitchen: Rhubarb can be baked, steamed, boiled. It appears in pies, tarts, puddings, mousses and fools. From sophisticated jellies to hearty crumbles on a winters' day or as a sauce for meat or fish, rhubarb is at home on the main course as it is with the puddings. Add it to jam, to a chutney or relish, turn it from vegetable to wine or steep it in vodka, it can even be used to clean burnt pans. Rhubarb really is the workhorse of the kitchen. Rhubarb in the Restaurant: Put the slender pink stalks in the hands of a chef and see what happens, exciting stuff for sure especially those of Yorkshire's Michelin stars. Rhubarb on the Map: Why and how did rhubarb find its home in the heart of Yorkshire? What was the attraction and what or who has kept it growing here so long and elevated it to worldwide renown. Though Britain has become something of a spiritual home to rhubarb it is also known and loved in many other parts of the world. Recipes abound, some already familiar and many further exalting rhubarb as a multi talented player on the culinary scene. Rhubarb in the Garden: There was a time when every garden would have a few crowns of rhubarb lurking somewhere - usually under a bucket. Why? Because rhubarb is so easy to grow especially the outdoor summer varieties. Rhubarb will flourish with little attention but if you need more guidance find out about rhubarb varieties, growing, forcing, propagating and even composting rhubarb with advice from specialist growers at RHS Harlow Carr. Rhubarb Celebrations: Not many vegetables can claim to have their own festival but rhubarb can and does. Take a look at the annual Rhubarb Festival in Wakefield, West Yorkshire and see where else in the world celebrations take place. Rhubarb Bits and Bobs: How could something as loved as rhubarb not be steeped in folklore, be rejoiced in poem and verse, or be used pejoratively...all of course beautifully illustrated with photography from Ron Blenkinsop.

The Great Book of Rhubarb!

Cooking by Ingredient

See the best price to sell, buy, or rent books by Elaine Lemm. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Elaine Lemm